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    Home » Recipes » Side Dishes

    Published: Sep 18, 2023 by Paula Montenegro · Income from ads and affiliates

    Easy Roasted Pumpkin

    Jump to Recipe
    Roasted pumpkin wedges on white surface, brown background, herbs, fork, orange text overlay
    Roasted pumpkin image collage with text
    Close up of roasted pumpkin wedges on white plate, herbs, orange text overlay

    Thick pumpkin wedges (larger pieces also work) are baked with herbs and spices easily adapted to your palate. A very versatile seasonal recipe that lets the vegetable shine! It is an easy and delicious savory side dish. A simple dish for when pumpkin season starts.

    Table of Contents Open
    What happens when you roast pumpkin?
    Ingredient list
    Type of pumpkin to use
    How to cut the pumpkin
    How to roast pumpkin
    Kitchen notes
    Other pumpkin recipes:
    Roasted Pumpkin (oven baked)
    Brown background, white surface, plates containing blistered pumpkin wedges, fresh herbs


    Seasonal is exactly how I like to eat my vegetables, but still, they’re a far cry from what I remember eating growing up, a time when you didn’t have to look for organic, much less pay so much for it because it was organic. Am I getting nostalgic?

    Today's recipe is perfect for pumpkin season when we might get excited and overstock our vegetable bin.

    It's a great addition to the Thanksgiving dinner menu, especially if we want to add some no-fuss, healthy recipes to go with the main dish.

    What happens when you roast pumpkin?

    The flavor intensifies and sweetens a little. The flesh of the pumpkin retains a higher moisture content as the outer part caramelizes to a wonderful golden brown.

    Roasting pumpkin is a simple way to transform a standard vegetable into a flavorful and easy side dish. If you have a gas oven or wood-fired oven that can reach high temperatures, be careful not to char the wedges too much before the inside is soft and fully cooked.

    The flavor comes from the pumpkin itself. So it's best to make it when in season. However, this cooking method can also lift off-season, light-colored vegetables.

    It's very different from when we roast a whole pumpkin to make homemade pumpkin puree, which is used instead of canned pumpkin for all our bakes (like pumpkin bread or a pumpkin pie recipe).

    Close up of partial roasted pumpkin wedges on white plate, fresh herbs.

    Ingredient list

    • Pumpkin: there are several you can choose from, like pie pumpkins, sugar pumpkins, English pumpkins (the green-yellow one below), small pumpkins, and even butternut squash. They all work. I don't particularly recommend the spaghetti squash or any other similar because the pulp is not creamy but stringy.
    • Olive oil: I live by this oil when roasting vegetables but you can use any type you like, like sunflower or coconut oil. Or melted butter.
    • Salt: I like using kosher salt or fine sea salt. But regular table salt works just fine.
    • Pepper: freshly ground black pepper is always my go-to. Some people like white pepper.
    • Spices: I always use a touch of smoked paprika, ground jalapeño peppers, cayenne, or Merken (a fantastic smoked paprika from Chile). I sometimes add a smidge of ground cinnamon and maybe a few grindings of nutmeg if I want to add some sweet warmth to the recipe.
    • Herbs: you can use fresh or dried. I like a mix of oregano and thyme, sometimes sage. Pumpkin goes well with many herbs, and you should find the one (or ones) that adapts to your palate.
    Metal baking sheet with pumpkin wedges, spices, jar with oil, herbs

    Type of pumpkin to use

    This recipe works with most pumpkins but the ones that are best for making pumpkin puree or pumpkin soup are great when roasted.

    • I like the one we here call English pumpkin, Kabocha squash, pie pumpkin or sugar pumpkin (orange ones), and butternut or winter squash.
    • I recommend not to use stringy pumpkins such as spaghetti or acorn squash. They don't have a creamy pulp and the result is not the same. Carving pumpkins is also not the best choice here.
    • Here is a list of pumpkins you might like to read to know about other types.
    Whole green English Pumpkin on a wooden table
    Wooden crate of whole dirty butternut squashes
    Two whole orange pumpkins on greyish wooden table
    English pumpkin - Butternut squash - Pie pumpkins

    How to cut the pumpkin

    The yield usually depends on the size of the pumpkin. It's simpler to cut thinner wedges from large pumpkins. You can also cut thicker pieces and cut them in half. How you're serving them is also a consideration.

    • Wedges: these are thick pieces, the most common ones and shown in the images of this post. A regular round pumpkin renders anywhere from 8 to 14 wedges, sometimes more. We cut medium pumpkins in half, then each half in 6 usually.
    • Larger pieces: you can cut the pumpkin into fewer, much thicker wedges, like 8 total. You might want more flesh and less browned parts. A small pumpkin might render less amount of wedges.
    • Half a pumpkin: for small pumpkins, this is a good idea. Or because you want it to be a meal in itself.
    • Butternut squash: rounds are the equivalent of wedges for this type of squash. They can be thicker or thinner, just like wedges.

    How to roast pumpkin

    This is an easy-peasy pumpkin recipe meant to make your meal planning simpler.

    1. Cut the pumpkin into wedges (or pumpkin slices) and put them on a baking sheet or tray (or cookie sheet). You can use parchment paper or aluminum foil to line the pan.
    2. Drizzle with oil.
    3. Sprinkle with salt and pepper.
    4. Sprinkle spices and herbs.
    5. Roast until charred, soft, and tender.
    Drizzling oil on raw pumpkin wedges on metal baking sheet
    Raw pumpkin wedges with spices and herbs on metal baking sheet
    Six baked pumpkin wedges on metal baking sheet

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. You might consider cutting the whole pumpkin into only 4 pieces if using smaller pumpkins.
    • Sharp knife: it's essential to have a good kitchen knife to cut the wedges. Be careful, as it can be slippery. You might need to make partial cuts depending on the size of the pumpkin.
    • Herbs: I used thyme and oregano, but innovate with what you have at home. Sage goes very well, and also rosemary if used sparingly.
    • Spices: add some ground cayenne or hot paprika if you want pumpkin with a kick. For a sweeter tone, add a pinch of ground cinnamon and nutmeg.
    • Serving: a sprinkle of goat cheese or feta goes very well with these savory side dishes.
    • Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times.
    • Pumpkin cubes: you can cut cubes or buy packaged pumpkin chunks or cubed pumpkin at the grocery store and roast them as you would the wedges, but the baking time will be shorter.
    • Large crowd: when roasting pumpkin for several people, you might need to make it in batches. Also, consider cutting the wedges in half if you have several side dishes so the plates can accommodate them all.
    Baked pumpkin wedges with herbs on white plates, white surface, brown background
    How do you roast pumpkin so it doesn't go soggy?

    Roast it in a medium or medium-high oven, between 350°-375°F (180°-190°C). A low oven will not achieve the golden skin we need for it to not be soggy as the water will not completely evaporate.

    What are the best pumpkins for roasting?

    Choose pumpkins that don't have a stringy pulp. The ones used for making pumpkin purée or pumpkin pie are the best, usually labeled sugar or pie pumpkins. Acorn squash and spaghetti squash don't get the best results.

    Is it better to steam or roast pumpkin?

    It depends on the flavor and texture you want. One is not better than the other, but steaming will get you a softer pumpkin all around while roasting will create a golden skin and have a deeper flavor (the best way to eat it if you ask me).

    What can I do with fresh pumpkin seeds?

    Roast them! It's an easy recipe. Scoop out the seeds of the pumpkin with a large spoon and put them in a medium or large bowl of cold water and make sure they don't have bits of pumpkin strings attached to them. Put them on a baking sheet, drizzle some olive oil, sprinkle salt and pepper, and dry in a medium/low oven (around 300°F) until dried and golden. Let them cool completely and store them in an airtight container.


    Other pumpkin recipes:

    • White round plate with pumpkin gnocchi on a white cloth.
      Homemade Pumpkin Ricotta Gnocchi
    • Two white bowls of orange soup, white background, spoons, salt
      Red Lentil Soup (only 3 ingredients!)
    • Partial view of white bowl of candied sweet potatoes with pecans on a white surface.
      Candied Sweet Potatoes
    • White bowl with pumpkin puree on off-white cloth
      How to Make Pumpkin Puree

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.

    Roasted Pumpkin (oven baked)

    ★★★★★

    5 from 1 review

    Print Recipe
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    Thick wedges of season pumpkin are baked in the oven with herbs and spices. A great seasonal recipe that lets the vegetable shine! Easy and delicious side dish for the holiday season. 

    • Total Time: 55 minutes
    • Yield: 4 servings

    Ingredients

    • ½ medium pumpkin (cut into thick wedges)
    • 3 or 4 tablespoons olive oil (see Notes below for alternatives)
    • ½ teaspoon salt, or to taste
    • Black pepper, freshly ground if possible, to taste
    • Dash of cayenne pepper, or hot/smoked paprika
    • 2 tablespoons fresh herbs or 2 teaspoons dried (I like thyme and oregano or sage)
    • Pinch of ground cinnamon, optional
    • For serving: goat cheese or feta cheese, optional

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Cut the whole pumpkin in half and cut each pumpkin half into thick wedges. All the pumpkin slices might not fit in your oven at once, so you might need to bake them in two batches. 
    3. Arrange the pumpkin wedges, cut side up, on a baking tray.
    4. Drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, cinnamon if using, and herbs. 
    5. Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
    6. Transfer the pumpkin wedges to the serving platter, scatter crumbled goat cheese or feta on top if you want, a drizzle of olive oil, and serve.
    7. I also like to serve it at room temperature without the cheese, just a platter of soft pumpkin wedges.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.
    • Herbs: I used thyme and oregano but it's a versatile recipe, so innovate with what you have at home. Sage goes very well and also rosemary if used sparingly.
    • Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going for a sweeter tone, add a pinch of ground cinnamon and nutmeg. It's always good to adjust recipes to your own taste whenever possible. 
    • Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times. 
    • Olive oil substitutions: for roasting pumpkin wedges (or vegetables in general really) you can use any type of oil, like sunflower or coconut oil. Or even melted butter. 
    • Sweeter variation: you can also sprinkle a small amount of brown sugar or a light drizzle of maple syrup on top of the wedges before baking.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Category: Side dish
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: ¼
    • Calories: 183
    • Sugar: 3.1 g
    • Sodium: 642.7 mg
    • Fat: 15.8 g
    • Carbohydrates: 7.4 g
    • Fiber: 0.8 g
    • Protein: 5.4 g
    • Cholesterol: 14.9 mg

    Keywords: roasted pumkin

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. foodwanderings says

      October 21, 2013 at 5:29 am

      Oh my goodness I was just telling Nancy how I need to bake and cook more with pumpkins. They are now in season and I should totally take advantage of it. The photos are so pretty and roasted pumpkin with cheese and herbs?! Mmmmm

      Reply
    2. Kitchen Riffs says

      October 21, 2013 at 12:24 am

      Simple ingredients simply handled often make the best dishes. This one is great! I love roast squash - such flavor! And with goat cheese? A delightful pairing. Really good stuff, and great photos. Thanks.

      Reply
    3. Mary Callan says

      October 21, 2013 at 12:22 am

      What a perfect way to serve pumpkin - LOVE the goat cheese and thyme!
      Mary x

      Reply
    4. Miss Messy says

      October 20, 2013 at 11:09 pm

      Sounds gorgeous! Like a perfect fall supper! I love goats cheese.

      Reply
    5. Abbe@This is How I Cook says

      October 20, 2013 at 8:38 pm

      Lovely, Paula. I imagine it tastes even better. Can't wait to try it!

      Reply
    6. Deb says

      October 20, 2013 at 6:56 pm

      Impeccable photos Paula! A fabulous fall recipe that I want to try! Seasonal and bursting with flavor, an outstanding post!

      Reply
    7. Cher Rockwell says

      October 20, 2013 at 5:57 pm

      Goat cheese and squash is a favorite fall/ winter combination around here. Love this!

      Reply
    8. Patty Price says

      October 20, 2013 at 5:25 pm

      Loving the color of your pumpkin wedges and being partial to goat cheese myself, the goat cheese sprinkles on the roasted pumpkin. This is a wonderful holiday menu addition and beautifully photographed!

      Reply
    9. thelittleloaf says

      October 20, 2013 at 5:07 pm

      I can't get enough of roasted pumpkin and squash at the moment - so sweet and versatile. Yours looks lovely - goat's cheese is such a good accompaniment.

      Reply
    10. Cocoa and Lavender says

      October 20, 2013 at 4:50 pm

      The simplicity is beautiful - both the recipe and the exquisite photos. It is the season, and our market is rampant with different squashes and pumpkins. It almost makes me happy that winter is here! ~ David

      Reply
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